Classic Chicken Broth

Ingredients

9 cups water
1 whole 3- to 3½ pound chicken, fat trimmed and cut into 10 or 12 pieces
1 cup rice wine or sake
6 slices fresh ginger, each the size of a quarter, smashed lightly with the flat side of a knife
6 whole scallions, ends trimmed, smashed lightly with the flat side of a knife

1 small head Chinese cabbage (preferably Napa) (about 1½ pounds)
1 teaspoon canola or corn oil
6 cloves garlic, peeled and smashed lightly with the flat side of a knife
2 tablespoons rice wine or sake
½ pound fresh shiitake mushrooms, stems trimmed, and cut into quarters
2 ounces bean threads (cellophane noodles), softened in hot water to cover (if unavailable, substitute 1/3 pound thin rice noodles or vermicelli, softened in warm water to cover)
2 teaspoons salt

1. Prepare the Classic Chicken Broth by putting the water with the chicken, rice wine or sake, ginger slices, and scallions in a large pot and bringing to a boil. Reduce the heat to low and simmer uncovered for 1½ hours . Remove the chicken pieces and skim the broth to remove any impurities.
2. Using a sharp knife, cut away the stem of the cabbage and discard. Cut the cabbage in half and cut the leaves into 2-inch squares, separating the leafy sections from the tough ones. Place the cabbage sections in a bowl. Set by the stove with the shiitake mushrooms.
3. Heat a Dutch oven or casserole, add the oil, and heat until very hot. Add the garlic cloves and the harder sections of the cabbage and stir-fry over high heat about 1 minute. Add the rice wine or sake, cover, and continue cooking about 5 minutes, until tender. Add the leafier sections, the shiitake mushrooms, and the chicken broth, and bring to a boil. Reduce the heat to low and simmer 20 minutes uncovered.
4. Drain the bean threads and cut them into 4-inch lengths. Add them to the soup and cook for another 2 to 3 minutes. Return the chicken pieces to the soup and stir in the salt. Ladle into soup bowls and serve.

© 2008 Nina Simonds “A Spoonful of Ginger”

Masaharu Morimoto’s Curried Mushroom Salad
from Morimoto: The New Art of Japanese Cooking

Curried Mushroom Salad
Serves 4

3 Tablespoons unsalted butter
1 shallot, minced
1 garlic clove, smashed
¾ pound mixed fresh mushrooms (matsutake, shiitake, oyster, enoki or any other), diced
1 cup steamed white rice
2 tablespoons dry white wine
2 tablespoons dry white wine
2 tablespoons Madras curry powder
Salt and freshly ground black pepper
1 Belgian endive, separated into leaves
2 tablespoons minced chives, for garnish

1. In a large sauté pan or skillet, melt the butter over medium-high heat. Add the shallot, garlic, and mushrooms and sauté until the mushrooms begin to soften. 2 – 3 minutes.
2. Stir in the steamed rice and continue cooking for 2 minutes over medium heat. Add the white wine, then stir in the curry powder. Toss well. Season with salt and pepper to taste.
3. Arrange the endive leaves on four plates. Spoon the mushroom salad onto the leaves. Garnish with the minced chives.